02 April 2008

San Francisco/ Bay Area Baking Classes: April 2008

Who loves flaky dough? How come some doughs call for ice water and
chilling and others can be used right away? What do you do with a
cookie dough that gets too sticky to roll? How come sometimes your pie
dough shrinks or melts? How come your galettes are soggy and or
under-baked in the middle? How does dough become tough?

will be discussed, touched, listened & paid close attention to, rolled, baked and eaten in my second April class. Think buttery shortbread, pie and galette dough.

As great as cookbooks and blogs are, some baking subjects and techniques need hands-on learning. Body memory is created in my classes and personal instruction guarantees your strengths and weaknesses are addressed on the spot.

When was the last time you made caramel confidently? How many pots
have you ruined? What is the difference between amber and burnt
caramel? How much butter can you add, how much cream, and can you add
both? What is caramel sauce and did you know that gastrique can be applied to sweet and savoury foods?

CARAMEL

is the subject of one of my next classes. Get more confident around this dangerous substance. Understand mounting and
avoid crystallization. Taste the difference between various caramels, develop a taste memory for salts and dairy seasonings, and walk away with a caramel swagger.

*There are 2 spots in each class reserved for "assistant" positions at $65 each. These positions are offered to those people who might not be able to afford the class otherwise. Please email me directly if you feel you qualify-- do not register at this price unless you've emailed me first. You will come early to set up and stay late to clean up. You do not need previous or professional experience.

These classes will max out at about 15 people. Please check back in here to make sure you're not paying for a class that is closed.
If, for any unforeseeable reason the class needs to be canceled, you
will be paid back in full minus whatever fees Paypal takes. There are
no refunds.

*

Yes, my classes are thorough. Yes, I answer all your questions and some you don't even know you have.Yes, I will be teaching more classes in the upcoming monthsYes: if you can't make it to these classes I will teach these subjects again, BUT I can't guarantee when.Yes, I take suggestions for subjects!

YES, I CAN TEACH IN YOUR CITY. Contact me directly if you want me to teach near you.

Yes, you'll miss out if you keep saying, "I'll take the next class..."

If these classes filled up before you even knew about them-- Yes, please: sign up on my personal private mailing list by emailing me and asking. It's that easy to know first!

Just came across your site, it's great. I would sign up in a heart beat if I didn't live across the other side of the country. You seem like a fabulous teacher. Will enjoy spending some time visitng your site and catching up.

remember me? athen's amateur pie baking friend who uses more nutmeg than you prefer?
well, i don't bake pie much anymore in my new gluten- and sugar-free life, but i desperately want to learn to sharpen knives. would there be a class you're teaching in the next few months? i've got a whole collection that needs sharpening. i'm moving to the mountains where there will be no professional knife sharpener and it seems quite abysmal to consider the possibility of cooking all winter with dull knives. thanks for considering, shuna- i've enjoyed your website ever since the athen told me of it.
jaqxun at gmail dot com.